In a skillet, cook beef and onion over medium heat until meat is no longer
pink; drain. Transfer to a slow cooker. Stir in the beans, tomatoes, corn,
picante sauce, chili powder, and garlic powder. Cover and cook on low for 3
to 4 hours or until heated through. Serve with fry bread or corn chips,
sour cream and cheese if desired

Yield: serves 4 to 6

Cactus Fruit Jelly
6-10 pcs red-ripe prickly pear cactus fruits; (tuna)
1/2 cup lemon juice
4 1/2 cups granulated sugar
1 package liquid fruit pectin (3 fluid ounce)
The Tohono O'Odham in southern Arizona harvest this fruit every year.
You should have enough fruit to make 3 1/2 cups of juice. Carefully remove
thorns from fruit by wiping with a paper towel and then brushing with a
vegetable brush under water. Put fruit in a saucepan with enough water to
cover. Boil for 15 to 20 minutes. Pour off water and discard. Mash or pur e
fruit through a strainer lined with doubled cheesecloth. Strain juice into
a large measuring cup. Let juice sit for at least 30 minutes to allow
sediment to settle to the bottom. Pour off juice carefully. You should have
3 1/2 cups.
In a saucepan combine fruit juice, lemon juice and sugar. Bring to a boil
and boil 1 minute. Stir in pectin and boil for 1 minute longer. Remove from
heat. Stir and skim foam off the top. Spoon into sterilized jelly jars and
seal.

Fried Dough
1/2 cup warm water
5 teaspoons yeast
1 pinch of sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 pcs eggs
1/3 cup oil
2 cups unbleached all purpose flour
3-4 cups unbleached bread flour (or all-purp; ose)
oil for frying
granulated sugar for dusting
NOTE: This recipe can also be made in a bread machine on 'dough' cycle.
In a large mixing bowl, stir together the yeast, warm water and a
pinch of sugar. Allow to stand a couple of minutes to allow yeast to
swell or dissolve. Stir in remaining sugar, milk, vanilla, eggs, oil,
salt, all-purpose flour and most of bread flour (if using) to make a
soft dough. Knead 5 to 8 minutes by hand or with a dough hook, adding
flour as needed to form a firmer smooth and elastic dough. Place in a
greased bowl. Place bowl in a plastic bag and seal. If not using right
away, you can refrigerate the dough at this point. Let rise about one
hour. Gently deflate dough. If dough is coming out of the refrigerator,
allow to warm about 40 minutes before proceeding.
Cut off portions of dough (about the size of a mandarine orange).
Stretch or roll into large, thin oblong shapes and place on waxed
paper-lined baking sheet. Prepare all dough this way, layering more
paper between the stretched pieces of dough. Cover with a wet towel
and let rest 15 minutes. When oil is hot (385 F) fry slabs, one or two
at a time. Turn them over as soon as they puff up and fry on other side
for a few seconds to complete.
Drain on paper towels. Prepare a bowl with a cup or two of white sugar.
Toss in one at a time and coat well, shaking off excess in the bowl.
You can also serve these with pie toppings or a dollop of strawberry
or raspberry jam.

2 cups stone ground flour
1 cup water
Combine the flour and water. Knead until smooth. Sprinkle some flour on a
smooth surface and roll the dough flat until it is 1/4 inch thick. Cut
biscuits out with a can or a glass making each biscuit about 3-4 inches in
diameter. Poke holes into each biscuit with a fork. Place on a floured
cookie sheet. It should come out hard and dry.
Oven: 400 F
Yield: 12-15 biscuits
Preparation Time: 35-45

Wild Pecan Cookies
1 1/2 cups butter, softened
1 cup confectioners' sugar
1 tbsp vanilla
3 cups flour
1 1/2 cups ground pecans
confectioners' sugar
Preheat the oven to 350 F. Line the baking sheets with parchment paper.
In a large bowl, beat the butter, confectioners' sugar, and vanilla at
medium speed with an electric mixer until creamy. Gradually beat in
the flour and pecans. Roll the dough into 1-inch balls. Place the
balls, 2 inches apart, on the prepared baking sheets. Bake for 10 to
12 minutes or until lightly browned. Let cool on the pans for 2
minutes. Remove from the pans and place on wire racks. Sift the
confectioners' sugar over the cookies while still warm. Cool
completely.
Yield: makes about 3 1

Green Chile Chowder
2 pcs jalapeños
4 pcs poblano peppers
1 tablespoon of butter
1 pc onion, diced
2 cloves of garlic, minced
1/2 cup of cilantro
2 pounds of potatoes, peeled and diced
4 cups of chicken or vegetable broth
1/2 teaspoon cumin
1 1/2 cups of milk
1 cup of half and half
1 pc limejuice from
salt and black pepper to taste
Cook the poblanos and jalapeños under the broiler for about five minutes
on each side or until thoroughly blackened.
(The jalapeños will probably cook faster so remove them first)
Place poblanos in a paper bag, close it and let them steam for 15 minutes.
Meanwhile, remove stems from jalapeños and dice the peppers.
After 15 minutes, take the poblanos out of the bag and rub off the skin.
Remove seeds and stem and then dice the chiles.
In a large pot, heat on medium the butter until it's melted.
Add the onions and cook them for 10 minutes or just until they're about
to brown.
Throw in the garlic and cook for another minute.
Add to the pot the chiles, the potatoes, the chicken broth, the
cilantro, the cumin, salt and black pepper.
Bring to a boil and then simmer for 20 minutes or until the potatoes are
tender.
Scoop out 2 cups of the soup and set aside.
Puree the rest of the soup until smooth and then mix the smooth with the
chunky.
Add the milk and half and half to the soup and cook until warm.
Squeeze in the lime juice and serve either warm or chilled, with cheese,
tortilla chips and extra cilantro.
Yield: 8 servings

Cranberry Doughnuts
1 pc egg
1/2 cup sugar
1 tablespoon butter, melted
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped fresh or frozen cranberries
oil for deep-fat frying
additional sugar
When cranberries are in season, I get this recipe out and make these
tasty doughnuts. When my children were small, I'd usually double the
recipe and sometimes the doughnuts would all be gone before they could
cool.
In a bowl, beat egg; add sugar and butter. Combine flour, baking powder,
cinnamon, nutmeg and salt; add to sugar mixture alternately with milk.
Stir in cranberries. Heat oil in an electric skillet or deep-fat fryer
to 375°. Drop tablespoonfuls of batter into oil. Fry doughnuts a few
at a time, turning with a slotted spoon until golden, about 2 minutes
per side. Drain on paper towels; roll in sugar while still warm.
Notes: Country October/November 1995, p49
Yield: 9 servings 1-1/
Pheasant Casserole

Cranberry Fritters
1 1/2 cups unbleached flour
1 tablespoon baking powder
1/2 cup plus
1 tablespoon milk
1/4 cup dark brown sugar
1/4 teaspoon sal
t3/4 cup fresh cranberries
3/4 cup granulated sugarconfectioners' suga; r (optional)
oil (for deep frying)
How To Make Cranberry fritters
Cranberry fritters Recipe Directions:
Wash cranberries and dry on paper towels. Sift dry ingredients together and
mix in milk gradually to form a stiff dough. With well-floured hands,
pinch off 1 teaspoon of dough and make an indentation. Sprinkle a little
brown sugar in the indentation and place a cranberry in the center. Roll
dough around the berry. balls should be about the size of a large marble.
Heat oil in a deep, heavy kettle until the temperature reaches 375 degrees
F.
Drop fritter balls into the hot fat and fry, turning, until they are deep
golden brown on all sides. Drain on paper towels. If desired, shake
confectioners' sugar over the fritters just before serving. SERVE HOT.
Enjoy Cranberry fritters!
Corn And Pumpkin Dessert
1 small pumpkin
1/2 cup whole wheat flour
2 ears corn, cut from cob
sugar or honey
How To Make Corn and pumpkin dessert
Corn and pumpkin dessert Recipe Directions:
Peel, seed and slice pumpkin. Cover with water and simmer until tender.
Place corn kernels in a pie plate and bake at 350 degrees F for 15 minutes.
Enjoy Corn and pumpkin dessert!

Grilled Creamed Corn

salt and pepper
1 pinch cayenne pepper (optional)
8 ears corn, husked
2 tbs butter
2 tbs flour
1 1/4 cups milk
3 tbs cream cheese
Heat a grill. Arrange the corn on the grate and grill, turning
occasionally, until the kernels are golden brown and softened. Remove the
corn kernels from the cobs, discard the cobs. Lower the grill temp.
(2.) Heat a cast iron skillet over the grate. Add the butter to melt, then
whisk in the flour until combined and foaming. Whisk in the milk and cream
cheese and cook until smooth and thick. Stir in the corn kernels, season
with salt, pepper and the cayenne if using, and cook until heated through,
then serve.
Yield: makes 6 serving

Roast Pheasant In Applejack And Cream Sauce
2 pcs pheasant
1/4 cup onion, finely chopped
2 tablespoons butter
2 pheasant livers, finely chopped
1 1/2 cups day old bread, cubed
2 tablespoons butter
1/2 cup apple, chopped and peeled
1 tablespoon parsley
2 tablespoons butter, softened
4 slices bacon, halved
1/4 cup apple jack
1/2 cup chicken stock
1/4 cup apple jack
1/4 cup heavy cream
Rinse the pheasant and pat dry. Sauté the liver in 2 tbsps. butter for 2 to
3 minutes stirring frequently, then pour into a bowl. Saute‚ the bread in
a mixture of the pan drippings and 2 tb of butter for 3 to 4 minutes then
add to the liver mixture.
Add the apple and the parsley and salt and pepper to taste, mixing well rub
the birds with 2 tb of butter and spoon the stuffing into all the
cavities. Truss the birds as you would chickens.
Arrange the bacon over the breasts and legs, and place breast side up on
rack in roasting pan. Roast in 375 oven for 30 minutes then salt and pepper
to taste.
Heat 1/4 cup of applejack in small saucepan and ignite and pour over birds.
Baste with the pan juices, and bake 10 minutes longer or until brown,
crisp, and tender. 5) Place the birds on a heated platter. Add the chicken
stock, remaining 1/4 c applejack to the pan juices boiling for 2 to 3
minutes then add the cream, bring to a boil season as desired and serve
over pheasant.
Southwest Slaw
1/4 heads green cabbage
1/3 heads red (or purple) cabbage
1/4 whole medium red onion, thinly sliced (ab; out 1/2 cup)
1/3 cups cilantro, chopped medium-fine
dressing:
3 tblspns. mayonnaise
2 whole limes, juiced
1 whole chipotle chile, in adobo sauce (can; ned)
1 tablespoon adobo sauce (from the canned chiles; )
1 teaspoon garlic salt
Combine all of the dressing ingredients in a small deep mixing bowl.
Blend the ingredients well with a stick blender - if you have one, set
aside.
Slice the green cabbage thin (just under 1/4â€³) and put it in a very large
mixing bowl. About three cups.
Slice red cabbage just like the green and add it to the mixing bowl. About
1 1/2 cups.
Add sliced onion, cilantro, and the dressing to the bowl.
Stir all of the ingredients well.
Cover bowl tightly with plastic wrap, chill for 4 to 8 hours in order for
flavors to blend as the slaw chills.
Serve chilled. Keep refrigerated.
Commodity Corn Meal Mush
1 tablespoon butter
1/2 cup milk
1/2 cup yellow cornmeal
1/2 pound commodity cheese
1/2 teaspoon salt
1/4 teaspoon paprika
2 1/2 cups boiling water
Make a mush of the cornmeal by stirring it gradually into rapidly boiling
salted water and stirring constantly until the mush leaves sides of
saucepan. Pour into a shallow pan. Refrigerate.
When cold, cut into small squares. Melt cheese in top of double boiler. Add
milk gradually, stirring constantly to blend. Arrange layers of mush and
cheese mixture in a buttered baking dish and sprinkle with paprika. Bake at
350 degrees F for 20 minutes or until lightly browned on top.

Wild Grape Dumplings (Seminole)
Use Possum grapes when ripe in the fall. They grow in the woods and along
creek banks. Cook ½ gallon wild possum grapes til they are boiling, using
just enough water to cover. Strain through a clean sack. Make dumplings out
of 12 cup grape juice, 2 cups flour, 2 tsps. baking powder and 1 tsp
shortening. Stir grape juice into dry ingredients to make a stiff dough.
Add a tbsp or two of grape juice if needed. Sweeten the boiling grape
juice left and boil in juice.
NOTE: In Texas, we generally call the wild grapes 'Mustang Grapes'. They
usually ripen in early summer and are very plentiful. I always gather
plenty
for grape juice to drink and to use in jelly making. This dessert is
credited
to the Seminoles, but the Chickasaws Choctaw, Comanches, and Cherokees in
Texas and Oklahoma make equal use of this recipe and the wild grapes that
grow so abundantly.

Nice'n Tender Venison Roast
if want u can cut roast into 1/4 or 1/2 & add 1 can creme of mushroom or
chicken soup& 1/2 can water...lots of cut up onion.. depending on the size
of roast.. use more crème of mushroom or chicken soup & water.. cook in
crock-pot nice'n slow .. I let cook from morn till afternoon.. is so good
..
its a tender roast & cooked w/ the creme mushroom or chicken soup.. makes a
rich tasty gravy...yummmy :)

2 tbl minced chipotle chilies 3 to 4 whol; e chilies
2 cups apple juice
6 1/2 cups sugar
1 cup cider vinegar
1 3/4 oz dry fruit pectin 1 box as sure-jell
If using dried chipotles, soak them in 1/2 cup warm apple juice for 30
minutes, then remove the stems and mice the chilies. if using canned
chipotles, mince them. For a milder jelly, you can remove the seeds.
Combine the sugar, remaining apple juice, vinegar, and chipotles in a
large heavy saucepan and stir to mix. Simmer the mixture over medium heat,
stirring gently, until the sugar is completely dissolved, about 5 minutes.
Skim off any foam that rises to the surface.
Stir in the dry and liquid pectins and boil for 2 minutes. Skim well. Pour
the mixture into sterile jelly jars (three 1-pint jars or six 1-cup jars)
and cover tightly. Invert the jars for 10 minutes, then reinvert. Shake
the jars from time to time as the jelly cools, to evenly distribute the
pepper pieces. The jelly will keep for several months in a cool, dry dark
place, unopened. Refrigerate it, once it is opened.
AuthorNote: Hot and smoky is this jelly, which goes great with grilled
vegetables and veggie burgers, not to mention on sandwiches with low-fat
cream cheese. Chipotles (smoked jalapenos) provide the firepower. The
chipotle of choice is a long, wrinkled tan-brown chili called chipotle
grande.
Yield: 6 cups

Pepita Crusted Halibut With Cilantro Serrano Cream
4 pcs 6 ounce portions halibut fillets, s; kin removed
1 pc large egg, beaten
1/2 cup flour, all purpose
1 1/2 teaspoons black pepper, fresh cracked
1 1/2 teaspoons sea salt
1 cup pepitas
1/4 cup canola oil
cilantro cream:
1/4 cup shallot, minced
1 teaspoon serrano pepper, seeds removed and m; inced
2 tablespoons butter, unsalted
1 cup cilantro, rough chop
1 cup half and half
1 tablespoon lime juice, fresh
1/2 teaspoon salt, sea
Season all sides of the halibut with the teaspoon each salt and pepper,
combine the flour and the remaining salt and pepper. Roll fish in flour,
shake off excess, dip just the top of the fillet in the beaten egg, then
into the pepitas, pressing gently for even coverage. Set on a plate, seed
side up, and repeat with remaining halibut. Cover loosely and refrigerate
for 15 minutes.
While fish is resting prepare the cilantro cream, hold warm.
SAUCE: In a small saucepan over medium high heat, melt the butter, add in
the shallot and Serrano and sauté for 1 minute. Add in the heavy cream and
cilantro and bring to a low simmer. Stir frequently for 6 - 8 minutes or
until reduced by half. Remove from heat and blend with a stick blender
until smooth, add in lime juice and salt. Keep warm, or reheat gently.
Preheat an oven to 300 degrees Fahrenheit. Heat a nonstick skillet over
medium high heat and add the canola oil. Cook the fish, pepita side first
in the pan, flipping gently and cooking on all sides for 2 minutes or until
golden. Gently place on a baking rack fitted with a rack, finish in oven,
to reach an internal temperature of 145 degrees F.
Serve topped with the cilantro cream.
Cook time: 12 minutes
Active time: 30 minutes
Notes: Guy Fieri
Yield: 4 servings
Preparation Time: 20 mi

Grilled Corn Hush Puppies - Southern Usa
lowcal (less than 300 cals), veggie, lowercarbs, lowfat (less than 15%)
3/4 cup stone-ground cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup cooked corn kernels; preferably grilled
1/4 green bell pepper; very finely chopped
3 scallions; trimmed and minced
1 garlic clove; minced
1 pickled jalapeno chili; minced (optional)
1 egg; beaten
1/2 cup buttermilk; or milk, approximately
For frying:; about 2 cups vegetable oi
Combine the cornmeal, flour, baking powder, baking soda, and alt in a
mixing bowl and whisk to mix. Whisk in the corn, bell pepper, scallions,
garlic and chili.
Make a well in the center and add the egg and buttermilk. Whisk just to
mix, adding buttermilk as necessary to obtain a thickish batter. Mix as
little as possible.
Just before serving, pour the oil to a depth of at least 1 inch in a small
frying pan or electric skillet, and heat to 350F. Using 2 spoons, drop
1-inch balls of batter into the oil. Fry, turning with a slotted spoon or
wire skimmer, until golden brown, about 2 minutes total. Work in several
batches, so as not to crowd the pan.
Using a slotted spoon, transfer the hush puppies to paper towels to drain.
Arrange the fritters on a platter lined with a doily and serve at once.
Makes 20 hush puppies.
AuthorNote: To most people, Floridian cuisine means the cosmopolitan
cooking of our southern cities, like Miami. But a meal at a roadhouse or
breakfast joint in more backwater parts of the state will quickly remind
you that Florida is part of the Deep South. I'm not sure what a north
Floridian would make of these hush puppies, which features such newfangled
additions as grilled corn and pickled chilies, but in our house, they're
always devoured with gusto. For the best results use a stone-ground
cornmeal, preferably organic.
Cornmeal Fried Catfish
1/2 cup finely ground yellow cornmeal
1/2 cup cake flour
2 teaspoons ground cayenne pepper
1 teaspoon paprika
1 tablespoon kosher salt, plus more for seasonin; g the fish
1 teaspoon freshly ground black pepper, plus m; ore for seasoning the fis
6 cups vegetable oil
2 pounds catfish fillets, cut into 3- to 4-o; unce strips
lemon wedges, for serving
rémoulade, for serving
Total: 30 mins
1. Place cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow
dish and whisk to thoroughly
combine.
2. Heat vegetable oil over medium heat in a 12-inch cast iron skillet to
350°F. Line a plate with
several layers of paper towels; set aside.
3. Use a paper towel to blot the fish pieces dry, season on all sides with
salt and pepper, then
dredge in the cornmeal mixture, being sure to cover all sides. Tap fish
pieces lightly to shake off
any excess coating.
4. Fry fish in batches, turning once, until deep golden brown and crisp on
the outside with a flaky
interior, about 6 minutes total.
5. Remove fish from the pan with a slotted spatula to the
paper-towel-lined plate to drain. While the
pieces are still hot, season well with salt. Serve with lemon wedges and
rémoulade.
Yield: 4 servings
Preparation Time: 20 mi

Deer Camp Venison Chili
4 cans italian stewed tomatos
1 5 oz. can of tomato paste
1 jar brook's spicy chili beans
1 pc whole onion, chopped/diced
4 pcs jalapino peppers,sliced and deseede; d
2 cups chopped celery
1 tbs crushed red peppers
1 tsp salt
white pepper to taste
Brown your venison in a fairly deep pot.
Add your Chopped Onion, Peppers, Celery and Crushed Peppers. Simmer 'til
onions are transparent. This will only take a few minutes. Stir well.
Add your Italian Stewed Tomatos, Tomato Paste and Brook's Chili Beans.
Add your white pepper to taste.
Turn Heat to a simmer for as long as you like. The longer the better, but
just be sure to stir often
If you feel it to be too spicy, add a TBS or 2 of sugar to your Chili. It
will ease the fire!
It's great over Frito's, or just as is.
Warning........you may Gas your buddies out of deer camp by the end of the
evening!

Southwestern Seasoning Blend
2 1/2 tbsp chili powder
1 tbsp ground coriander
1 tbsp kosher salt
1 tbsp dried oregano
2 tbsp paprika
1 tsp black pepper
2 tsp ground cumin
1 tsp cayenne pepper or crushed red peppe; r
Measure all ingredients into a jar or zip top bag. This is a mixture that
you can use on just about anything when you want that Southwest flavor
kick. Try it on eggs, fish, or chicken for a powerful Tex-Mex taste.
Be willing to experiment with these and try some variations if you dare! Be
careful when handling two things though, raw eggs or meats, and red pepper
or cayenne. Always wash your hands thoroughly after handling meat and
whatever you do, don’t rub your eyes for at least two days after touching
cayenne … trust me … the voice of experience!

Wild Pecan Nut Cookies
2 pcs eggs
1 cup sugar
7 ounces ground pecans
cut pecans for decoration
Beat the eggs and sugar until light and fluffy. Fold in the ground
pecans. Take a rounded teaspoon of the batter and drop it on a
very well greased cookie sheet (preferably lined with parchment paper).
Space well apart from each other. Drop one half pecan nut on the top of
each cookie. Bake at 325 F for 15 to 20 minutes

Jalapeno Buttered Corn
2 pcs jalapeno chiles
8 tablespoons (1 sti unsalted butter, softened
1 clove garlic , minced
2 teaspoons minced fresh parsley leaves
salt and freshly ground black peppe; r
4 ears fresh corn, husks and silks removed
1 cup crumbled queso fresco cheese
Queso fresco is a fresh cheese found at Latin markets. A mild feta
could be substituted.
Directions
Prepare a grill or grill pan to high heat.
Grill the jalapenos, turning them occasionally, until charred on all
sides, about 10 minutes. Transfer them to a cutting board and let cool
for 5 minutes. Keep the grill on high heat.
Using a small paring knife, peel the jalapenos. Scrape out and discard
the seeds and veins. Coarsely chop the chiles and transfer them to a
medium bowl. Add the butter, garlic, and parsley and mash together.
Season the jalapeno butter with salt and pepper, to taste. Put a
square piece of plastic wrap on a work surface. Spoon the jalapeno
butter onto the center and roll it up into a 1-inch-diameter log.
Refrigerate it until firm, at least 30 minutes, or up to 1 week.
Grill the corn on the hot grill or grill pan, turning occasionally,
until it is browned in spots and the kernels are tender, about 15
minutes. Transfer the ears to a platter. Top each ear with a pat of
the jalapeno butter, sprinkle with queso fresco, and serve.

Arepas - Colombia
1 cup arepa flour
1/2 teaspoon salt; scant
2/3 cup coarsely grated Monterey Jack; or other mild cheese
3 tablespoons unsalted butter; to 4 tablespoons, melted
1 cup very hot water; about
Combine the arepa flour, salt, and cheese in a large mixing bowl. Stir in
2 tablespoons melted butter and most of the water. Knead the mixture with
your hands to obtain a moist, pliable dough. Add more water as necessary;
The dough should be the consistency of mashed potatoes. You may not need
all of the water, or you may need a little more.
Divide the dough into 8 equal pieces. Wet your hands and roll each piece
into a ball, then flatten it to make a patty about 3-inches across and
1/3-inch thick. Continue wetting your hands to prevent the dough from
sticking. Alternatively, roll out the dough between two sheets of plastic
wrap or waxed paper and cut out 3-inch circles, using a cookie cutter.
Heat some of the remaining melted butter in a large skillet or griddle
over medium heat. Fry the arepas until crusty and golden brown, turning
once, about 2 minutes per side. Work in batches, as necessary, to avoid
crowding the pan. Add more butter or oil if needed. Serve at once.
Makes eight 3-inch arepas, Serves 4.
AuthorNote: Arepas are a popular Colombian snack, a cross between polenta,
pancakes, and grilled cheese sandwiches. Thanks to Miami's large Colombian
community, arepas turn up at carnivals and street fairs, where they're
enjoyed by Colombians and non-Colombians alike. The following recipe was
inspired by Bogota-born caterer, cooking teacher, and pastry chef Tania
Sigal. Arepa flour is made from cooked, finely ground corn. Look for it at
Hispanic markets. Two popular brands of arepa flour are Goya and Pan.

Sofrito And Corn Risotto
veggie, lowfat (less than 25%)
2 tablespoons annatto oil; or olive oil
1 onion; finely chopped
1 red bell pepper; cored, seeded, and diced
1 cup grilled corn kernels; or cooked corn kernels
2 garlic cloves; minced
1 1/2 cups Valencia-style rice; or arborio rice
1/2 cup dry white wine
5 cups stock; or canned broth, heated t
1/2 cup grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf pars
salt and freshly ground black peppe; to taste
Heat the oil in a large saucepan over medium heat. Add the onion, bell
pepper, and corn and saute for 3 minutes. Add the garlic and saute until
soft and fragrant but not brown, about 2 minutes. Stir in the rice and
cook until all of the grains are shiny, about 1 minute.
Add the wine and bring the mixture to a boil, stirring constantly. When
most of the wine is absorbed, 1 to 2 minutes, stir in 1/2 cup of the
stock. Cook the rice, at a brisk simmer, stirring frequently, until most
of the liquid is absorbed, another 1 to 2 minutes. Stir in another 1/2 cup
of the stock and continue cooking and stirring until absorbed.
Continue adding the stock, 1/2 cup at a time, until 5 cups have been
incorporated. Wait until each batch of broth is absorbed before adding the
next. If the rice is still firm after 20 minutes, ad the remaining 1/2 cup
stock. When ready, the risotto will have a creamy consistency, but the
individual grains of rice will be discernible and al dente. Remove the pan
from the heat.
Stir in the cheese, parsley, and salt and pepper. The cheese is quite
salty, do you may not need additional salt. Guests may wait for risotto,
but risotto does not wait for anyone. Serve it at once.
Serves 4 to 6

Cranberry Fritters
3/4 cup fresh cranberries
11/2 cups unbleached flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup plus 1 tablespoon milk
1/4 cup dark brown sugar
oil (for deep frying)
confectioners' sugar (optional)
Wash cranberries and dry on paper towels. Sift dry ingredients together and
mix
in milk gradually to form a stiff dough. With well-floured hands, pinch off
1
teaspoon of dough and make an indentation. Sprinkle a little brown sugar in
the
indentation and place a cranberry in the center. Roll dough around the
berry.
balls should be about the size of a large marble.
Heat oil in a deep, heavy kettle until the temperature reaches 375 degrees
F.
Drop fritter balls into the hot fat and fry, turning, until they are deep
golden
brown on all
sides. Drain on paper towels. If desired, shake confectioners sugar over
the
fritters just before serving. SERVE HOT.

Cranberry Fritters
3/4 cup fresh cranberries
11/2 cups unbleached flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup plus 1 tablespoon milk
1/4 cup dark brown sugar
oil (for deep frying)
confectioners' sugar (optional)
Wash cranberries and dry on paper towels. Sift dry ingredients together and
mix
in milk gradually to form a stiff dough. With well-floured hands, pinch off
1
teaspoon of dough and make an indentation. Sprinkle a little brown sugar in
the
indentation and place a cranberry in the center. Roll dough around the
berry.
balls should be about the size of a large marble.
Heat oil in a deep, heavy kettle until the temperature reaches 375 degrees
F.
Drop fritter balls into the hot fat and fry, turning, until they are deep
golden
brown on all
sides. Drain on paper towels. If desired, shake confectioners sugar over
the
fritters just before serving. SERVE HOT.

Hucleberry Cinnamon Rolls
for the cinnamon rolls:
6 1/2 tbsp. sugar
1 tsp. salt
5 1/2 tbsp. unsalted butter, at room temperatur; e
1 pc large egg, slightly beaten
1 tsp. lemon zest
3 1/2 cups bread flour
2 tsp. instant (rapid rise) yeast
1 cup plus 2-4 tbsp. whole milk or butter; milk, at room temperature
for the filling:
3 tbsp. plus 1 tsp. sugar
3/4 tsp. ground cinnamon
1 1/2 cups fresh/frozen huckleberries
for the glaze:
3 cups powdered sugar
1 tbsp. freshly squeezed lemon juice
6-7 tbsp. milk
1 tsp. lemon zest
In the bowl of an electric mixer, cream together the sugar, salt and
butter on medium-high speed until smooth. Mix in the egg and lemon
zest until incorporated. Mix in the flour, yeast and milk until a
dough forms. Switch to the dough hook and knead on low speed, about 8
minutes until the dough is silky and supple, tacky but not sticky.
(You may need to add a little extra flour or liquid to achieve this
texture.) Lightly oil a large bowl and transfer the dough to the bowl,
turning once to coat. Cover with plastic wrap and let rise at room
temperature for about 2 hours, or until doubled in size.
Mist a work surface with spray oil. Roll it out into a rectangle with
a rolling pin, lightly dusting the dough with flour if needed to keep
it from sticking (about 12 x 14 inches for larger rolls or 9 x 18
inches for smaller rolls). Combine the sugar and cinnamon in a small
bowl and mix to blend. Sprinkle the cinnamon sugar mixture over the
surface of the dough. Sprinkle the berries over the top evenly of the
dough. Starting with the wide edge, roll up the dough into a cigar-
shaped log, creating a cinnamon sugar spiral as you roll. Pinch the
seam shut, and with the seam side down, slice the log into your
desired number of rolls. Transfer them to a baking sheet lined with
parchment paper or a silicone baking mat, placing the rolls about ½-1
inch apart.
Cover loosely with plastic wrap and let rise at room temperature 75-90
minutes, until the rolls have grown into each other and have nearly
doubled in size. At this point, the rolls can also be covered and
retarded in the refrigerator for up to 2 days. Pull the pan out of
the refrigerator 3-4 hours before baking to let the dough proof.
Preheat the oven to 350° F. Bake for 20-30 minutes, or until golden
brown. Let cool in the baking about 10 minutes, then transfer to a
wire rack. Whisk together the glaze ingredients in a medium bowl
until smooth and then swirl over the top of the cinnamon rolls. Let
cool at least 15-20 minutes before serving.
Yield: 8-12 large cinn
Cornmeal-Crusted Catfish

2/3 cup sugar
5 stalks rhubarb, diced into ¨-inch pieces,; about 2 cups
1 pc large shallot, thinly sliced
1 pc small lemon zest of
1 tablespoon white wine vinegar
1/2 tablespoon black peppercorns, coarsely ground
2 cups stock (veal or chicken), reduced un; til syrupy to about 1/2 c
salt to taste
1 tablespoon butter
2 pc moulard duck breasts
salt
freshly ground pepper
Leaves stripped from several sprigs of fresh thyme (or substitute a pinch
of dried thyme)
Place sugar in a nonreactive saucepan and let it melt over medium heat
until it caramelizes. Watch carefully, as the change from dissolved sugar
to caramel can happen very quickly. Just as the sugar begins to turn
golden-brown add the rhubarb, shallot and lemon zest. Stir to coat all
ingredients with the caramelized sugar. Reduce heat to medium low and add
the vinegar and black pepper. Add the reduced stock and stir for a minute
or two to combine. As soon as the rhubarb is soft, remove the mixture from
the heat and season to taste with salt. Stir in the butter to finish the
sauce and keep warm until you are ready to serve the duck.
Score the fat side of the duck breast in a crosshatch pattern. Rub the duck
breasts with salt, pepper and thyme. In a heavy skillet over medium-high
heat, place the duck breasts skin-side down. Cook for about 4 minutes, then
turn and cook on the other side for about 4 more minutes (or until the
temperature on a meat thermome-ter reads 125 degrees), for medium rare.
Move the duck breasts to a cutting board and allow to rest for several
minutes before slicing. Arrange the slices attractively on 4 serving plates
and spoon the rhubarb-black pepper sauce over the top.
Yield: serves four.

2 pcs orange bell peppers*
5-15 pcs jalapeno or habanero peppers**
5 cups full granulated sugar
11/2 cups cider vinegar
i box dry pectin or sure jell etc.
i tsp. butter prevents foaming
6 pcs canning jars ( pint) sterilized
7 pcs canning lids sterilized
** (normally around 8-12 depends on size) (do not remove seeds)
* (may use green or red depending on color desired)
(you may also want to use some food coloring to reach desired color)
Seed and stem bell peppers, cut into pieces and process in a food
processor. Do not puree. Cut stems off peppers (you may seed a few of them)
leave as many seeds as you want. Process in a food processor as with the
bell peppers.
(removing the seed from the jalapeno or habanero peppers will also remove
part of the vein, therefore reducing the heat of the jelly.
Place sugar in a separate bowl. Place the Habaneros or Jalapenos, bell
peppers, vinegar, dry pectin and buffer in a large stainless steel pot.
Bring this to a rolling boil (one that does not stop when stirred) stirring
constantly. Add sugar immediately to the pepper mixture. Return to a
rolling boil and boil exactly one minute. Stirring constantly. Remove from
heat and skim off any foam. Immediately fill jars to ¼ inch from the top.
Cover with flat lids and screw bands down tightly. You may invert jars for
a few minutes to distribute the peppers. After jars are cool check the seal
by pressing middle of top with your finger. If the bubble springs up jars
are not sealed,
Failure to boil correctly will result in mixture not jelling. If this
happens you may want to reboil the mixture.
Yield: 6 half pints

Pumpkin Oatmeal Loaf

2 cups all-purpose flour
1 cup uncooked oatmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup shortening
11/4 cups sugar
2 pcs eggs
11/2 cups pumpkin
3/4 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 350°F. Grease a 9x13-inch pan.
Combine the flour, oatmeal, baking powder, baking soda, salt and nutmeg.
Mix well and set aside.
At medium speed of an electric mixer, cream together the shortening and
sugar until light and fluffy. Add the eggs, one at a time, beating
well after each addition.
At low speed, add the flour mixture alternately with the buttermilk and
mashed bananas, beginning and ending with the flour mixture. Beat only
until ingredients are blended; do not overbeat. Stir in the vanilla
extract.
Spread evenly in the prepared pan, and bake for 35 to 40 minutes or
until a cake tester comes out clean.
Allow loaf to cool for 10 minutes.

Avocado Corn Guacamole
2 pcs ripe avocados peeled and pitted
1 cup fresh or frozen corn kernel
1 pc jalapeno chilli stem and seeds remo; ved, minced
1/2 lime the juice of half a lime
1 big handful of fresh coriander chopped
1 pc small onion peeled and minced
salt & pepper to taste
Put minced onion into a sieve and rinse under cold water. This is a
traditional Mexican way of removing some of the pungency from the raw
onion.
Drain well.
Mash avocados in a bowl and stir in the corn, jalapeno, limejuice,
coriander and onion. Mix well and season with salt
and pepper.
Serve with corn chips.
Yield: two cups.

Tohono O'odham Cactus Fruit Jelly
6-10 red-ripe prickly pear cactus fruits tuna
1/2 cup lemon juice
4 1/2 cups granulated sugar
13 fluid ounce package liquid fruit pectin
The Tohono O’Odham in southern Arizona harvest this fruit every year.
You should have enough fruit to make 3 1/2 cups of juice. Carefully remove
thorns from fruit by wiping with a paper towel and then brushing with a
vegetable brush under water. Put fruit in a saucepan with enough water to
cover. Boil for 15 to 20 minutes. Pour off water and discard. Mash or pur?e
fruit through a strainer lined with doubled cheesecloth. Strain juice into
a large measuring cup. Let juice sit for at least 30 minutes to allow
sediment to settle to the bottom. Pour off juice carefully. You should have
3 1/2 cups.
In a saucepan combine fruit juice, lemon juice and sugar. Bring to a boil
and boil 1 minute. Stir in pectin and boil for 1 minute longer. Remove from
heat. Stir and skim foam off the top. Spoon into sterilized jelly jars and
seal.
Yield: makes 3 cups.

Modern Pemmican
1 lb. lean stewing meat, cut quite small
1/2 cup dehydrated wild plums
1/2 cup acorn meal
Boil the lean stewing meat. When it is tender, drain and allow it to dry in
a bowl. Grind all of the ingredients together in a meat grinder using a
fine blade. Grind again, mixing finely, distributing the ingredients very
well. Place in a covered dish and refrigerate overnight. (Or you can eat
right away, but like many foods, the refrigerating allows the flavors to
blend nicely.) You can serve this on any flatbread, such as a tortilla. It
is best served warm, or you can reheat it in the pan in the oven like a
meatloaf.
Acorn meal can also be used in place of a good portion (or all) of the nuts
in most desserts, from brownies to cookies. It does depend on the variety
of acorn you have available and the taste after leaching. Some acorn meal
never gets nutty, only mild, while the meal of other acorns, such as those
of the Emory oak, are so sweet that you can eat them without leaching, or
with very little leaching.
You will have to experiment a bit here. But the end results are usually
surprising.

Pumpkin Rice Pudding
2 pounds fresh pumpkin
1/4 cup sugar
1/4 cup rice
1/4 cup milk
pinch of salt
1/2 teaspoon vanilla or cinnamon
If using fresh pumpkin, peel, remove seeds and cut into cubes. Cook with a
little water until soft, about 20 minutes. Drain whether using fresh or
cooked pumpkin. Put milk, rice and salt in top of double boiler, set over
boiling water and simmer for 30 minutes, stirring frequently until it
thickens. When rice is soft, add sugar, seasoning if desired and pumpkin.
Pumpkin need not be mashed. Put the mixture into greased casserole and bake
for 20 to 30 minutes at 325 degrees. Cool. Serve sprinkled with sugar.
Millet is something that can be substituted for the rice. Also, although
not traditional, try with whipped cream.

Pumpkin Jam
2 lb. sliced pumpkin meat
3/4 lb. sugar
1/2 c. orange blossom or rose water
2 tbsp. chopped fine pistachios
Peel and remove seeds and slice the pumpkin meat very thin to make 2 pounds
of pumpkin meat. Place in pot with orange or rose water and sugar. Cook 2
hours over medium heat, stirring frequently. Be sure to scrape bottom of
pot during cooking. Mix the pistachios in well just before removing from
stove. Pour into sterilized jars and seal tightly.

Gorditas
4 1/2 oz masa harina
1/2 cup water
1/2 oz butter, softened
1/2 tsp salt
1 tsp chipotle chilli powder
1 tsp baking powder
1 tsp mexican dried oregano
vegetable oil for frying
Place the masa harina and water in a food processor and blitz for 30
seconds.
Remove the lid, cover the bowl with a damp tea towel and leave to rest
for half an hour.
Add all the remaining ingredients to the masa harina in the food
processor, and process until the dough comes together.
If it is very dry, add a bit more water it needs to be soft and moist,
but not sticky.
Pour the vegetable oil into a large, deep frying pan to a depth of about
5 cm/2 in.
Alternatively, you can use a deep fat fryer.
Heat the oil to a temperature of 180C/350F.
Divide the dough into six and, with a rolling pin, roll each portion
into a disc no more than 2 mm thick it does not have to be
as thin as a tortilla, but if it is too thick, it will not puff up
properly and the inside will be raw.
Carefully slide the gorditas into the hot oil you may have to do this
in several batches, depending on the size of your pan and cook,
spooning the oil over them, until they puff up, rise to the surface and
are nicely golden and crisp, about 3 minutes on each side.
Drain on kitchen paper and keep warm in the oven until they are all cooked.
Serve the gorditas immediately, with a spoonful of sauce on top and
offer the rest separately.
Yield: makes 6 gordita

Flour Tortilla Noodles

1 pkg flour tortilla
Cut flour tortillas into strips with a pizza cutter.
Use them instead of noodles when you make
'Chicken and Noodles'.
Nobody will ever guess that they aren't 'Homemade Noodles'

Crispy Fried Oysters With A Chili-Corn Sauce
1 1/2 teaspoons unsalted butter
1/2 cup corn kernels
2 teaspoons minced shallots
1/2 teaspoon minced garlic
1 1/2 teaspoons pure cane syrup
1 teaspoon fresh lime juice
1/4 teaspoon chili powder
2 tablespoons chicken stock
1/4 teaspoon salt
1 pinch freshly ground white pepper
1/2 cup heavy cream
1 1/2 teaspoons chopped fresh cilantro leaves
vegetable oil, for frying
1/2 cup masa harina
1/2 cup yellow cornmeal
1 1/2 teaspoon essence, recipe follows
12 oysters, freshly shucked, drained
vegetable oil, for frying
2 ounces fresh mache or other baby lettuce,; washed and dried
1 1/2 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
salt and freshly ground black peppe; r
emeril's essence creole seasoning (; also referred to as bayou
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
combine all ingredients thoroughly.
yield: 2/3 cup
Heat the butter in a small saute pan over high heat. Add the corn and
cook, stirring occasionally, until it is deep golden brown and
beginning to pop, 4 to 5 minutes. Reduce the heat to medium high and
add the shallots and garlic. Cook, stirring, for 1 minute. Add the
syrup, lime juice, and chili powder and cook for 1 minute. Add the
chicken stock, salt and pepper and cook until most of the stock has
evaporated, 1 to 2 minutes. Add the heavy cream and cook until
thickened enough to coat the back of a spoon, 3 to 4 minutes. Remove
from the heat, add the cilantro, and stir well. Cover and keep warm
while you prepare the oysters.
Place the oil in a medium heavy pot or deep-fryer and heat to 360
degrees F.
Combine the masa harina, cornmeal, and 1 teaspoon of the Essence in a
medium bowl. Add the oysters, a few at a time, and toss to coat.
Shake to remove any excess breading.
Add the oysters to the hot oil, in batches, and cook until golden,
stirring so that they cook evenly, 2 to 3 minutes. Remove oysters and
drain on paper towels. Season with the remaining Essence.
Divide the Chili-Corn Sauce between 2 plates and, using a spoon,
spread the sauce slightly towards the edges of the plate so that you
now have a shallow pool of sauce in which to lay the oysters. Divide
the oysters among the plates, arranging around the outer edge. Toss
the mache with the lemon juice and olive oil and season to taste with
salt and pepper. Divide the mache between the plates, placing a small
bunch in the center of the oysters. Serve immediately.

Deep-Fried Cranberry Sauce Fritters
1 can jelly cranberry sauce, sliced in 1/; 2-in thick rounds
oil, for frying
2 cups all-purpose flour, divided
2 tablespoons sugar
pinch salt
1 teaspoon baking powder
1 cup water
Lay the cranberry sauce rounds out in a single layer on a parchment
paper-lined
sheet pan and freeze for 4 hours or until solid.
Heat the oil in a deep-fryer or large Dutch oven to 375 degrees F.
In a large shallow bowl stir together 1 cup of the flour, with the sugar,
salt
and baking powder. Pour in the water and stir together until smooth. Let
the
batter rest for 15 minutes.
Dip the frozen cranberry sauce rounds in the batter and gently place in the
oil.
Fry until golden brown, about 3 minutes. Transfer to a paper towel lined
plate
to drain.
Serve and enjoy immediately.

Pumpkin Empanadas
pumpkin filling
1 can pumpkin 15-ounce
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/4 teaspoon ginger (optional)
1/8 teaspoon ground cloves (optional)
empanada dough
1/3 cup water
1/4 cup sugar
1/2 teaspoon salt
4 ounce packages dry yeast (4 1/2 teaspoons; )
1/8 teaspoon baking powder
1 tsp. cinnamon
3 cup flour -- divided in half
3/4 cup vegetable shortening generous
Instructions Place all ingredients in a medium sized bowl -- and mix well
to combine. Set aside.
Heat oven to 350F. Combine sugar, salt, yeast, baking powder, and cinnamon
in mixing bowl and mix well. Add water. Using an electric mixer, mix
thoroughly. Then, gradually add in half of the flour, stirring slowly. Add
shortening and mix thoroughly. Slowly blend in the remaining flour.
Divide dough into 4 equal parts, and shape each part into a ball. Slap
dough between well-floured hands until slightly flattened, and then roll
out onto a floured surface to approximately 1/8? thick. Using a large
biscuit cutter or tupperware lid, make circles approximately 4 inches in
diameter. You should get roughly 4 circles from each ‘part’.
Spoon about 1 tablespoon of filling into the center of each circle. Fold
over, pressing the edges to seal, first with your finger. Go over edge
again with a salad fork to make decorative marks and fully seal.
If desired, brush with butter or egg white, and sprinkle with more sugar.
Bake on a parchment lined baking tray until golden brown, 18-20 minutes. Be
sure to watch closely, they can burn fast.
Pumpkin Fritters
16 oz. can pumpkin
1/2 cup flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 tablespoon sugar
2 pcs eggs, beaten
milk, if needed
vegetable oil, for frying
Place the dry ingredients in a food processor, add the eggs and process to
form a thick batter.
The batter should hold its shape, if too thick add a little milk, if too
wet, add a little more flour.
Heat the oil in a non-stick frying pan.
Drop heaping tablespoons of the batter into the pan and fry till firm and
golden.
Flip over and fry on the other side.
Serve warm sprinkled with a little cinnamon sugar or powdered sugar.

Corn Soup
1 pint of grated corn,
1 quart of milk,
1 pint of hot water,
1 tablespoon of flour,
2 tablespoons of butter,
1 slice of onion,
salt and pepper to taste.
Cook the corn in the water thirty minutes. Let the milk and onion come to a
boil. Mix the butter and flour together, add a few tablespoons of the
boiling milk, when smooth stir into the milk and cook eight minutes, remove
the onion, strain corn and add to the above. After cooking a little add
one cup of sweet cream, and when thoroughly heated, a small piece of
butter, and serve. A few kernels of pop corn may be dropped on top of each
serving of soup.
Corn And Oyster Fritters
1 cup flour
1/4 cup milk
2 teaspoons baking powder
1 pc egg
1/2 teaspoon salt
6 pcs oysters
1/4 teaspoon pepper
2 full tablespoons kornlet
Sift dry ingredients, add milk, egg and Kornlet. Add oysters last Fry in
deep fat, using a tablespoonful to an oyster

Dark Pumpkin Tartlets
for the crust:
2 cups all-purpose flour
1 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup (1 stick) unsalted butter, cut into small pie; ces
1/4 cup molasses
1 pc egg
for the filling:
15 ounce can pumpkin puree
14 ounce can sweetened condensed milk
3 ps eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon ground ginger
for the glaze:
1/2 cup heavy cream
6 ounces semisweet chocolate, chopped
Equipment:
2 standard muffin trays (you need a total of 15 muffin tin cups)
To make the crust, in a food processor combine the flour, salt, sugar,
cinnamon, ginger, cloves and nutmeg.
Pulse together.
Add the butter and pulse until the mixture resembles small crumbs.
Add the molasses and egg, then pulse until combined and a dough forms.
Squeeze the dough into a round cake, then wrap in plastic and refrigerate
for 1 hour.
Meanwhile, make the filling. In a medium bowl, combine all ingredients and
whisk until well combined.
When the dough is ready, heat the oven to 350 F.
Spray 15 of the muffin cups with cooking spray.
On a lightly floured surface, roll out the dough until 1/4 inch thick.
Use a 4-inch round cookie cutter to cut out 15 rounds of dough, rerolling
and using the scraps as needed.
Gently press a round into each muffin cup.
Divide the filling between the cups, then bake until the centers have set
up, about 15 to 20 minutes.
Let cool.
Run a butter knife around the edges of the cups to loosen the tarts, then
remove from the pans.
To make the glaze, in a medium microwave-safe bowl microwave the cream
until boiling, about 1 to 2 minutes.
Add the chocolate to the bowl and let sit for 2 minutes.
Stir with a wooden spoon until the mixture is homogenous and shiny.
Pour the glaze over the top of each tartlet.
Let firm up in the refrigerator, then serve at room temperature.
Leftovers should be stored in the refrigerator.
Yield: makes 15 tarts

Pine Nut Tarts
11/2 cups plus 2 tablespoons all-purpose flou; r
4 tablespoons sugar
11/2 cups pine nuts, toasted
pinch salt
1 stick unsalted butter, melted and cooled; slightly
1/2 cup water
1 cup ricotta cheese
6 ounces cream cheese, at room temperature
2 pcs large eggs
3 pcs large egg yolks
Preheat the oven to 350 degrees F.
In the bowl of a food processor, pulse flour, 2 tablespoons of sugar,
3/4 cup of pine nuts, and salt until finely ground. Add the butter.
Pulse dough just until it comes together.
Place the dough into an 11-inch diameter tart pan with a removable
bottom and press down to cover the bottom and sides of the pan.
Refrigerate until the dough is firm, about 30 minutes.
Line the tart shell with aluminum foil and fill with pie weights or
dried beans. Bake the tart shell in the lower third of the oven until
just set, about 25 minutes. Carefully remove the foil and pie
weights. Bake until the tart shell is lightly golden, about 10
minutes. Cool completely.
Combine the remaining 2 tablespoons of sugar with the water in a
small saucepan over low heat. You don't want to boil the water, you
just want to heat it so that the sugar can dissolve thoroughly. Stir
until the sugar dissolves and remove from heat.
In the bowl of a food processor, pulse the ricotta cheese and cream
cheese until smooth. Add the eggs and egg yolks, 1 at a time, and
process until smooth. With the machine running, add the sugar syrup
in a thin steady stream and process until smooth.
Pour the custard into the tart shell and bake until the filling is
almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of
toasted pine nuts atop the filling. Bake until the custard is set,
about 10 minutes longer. Let the tart cool completely before serving.
The tart can be wrapped in plastic and refrigerated for up to 3 days.
Return the tart to room temperature before serving.

Fiddlehead And Saffron Soup
8 ounce fiddleheads
4 cups/1 liter chicken stock
1/8 teaspoon crushed saffron threads
2 pcs egg yolks
lemon juice -- strained, to taste
1/4 cup cream
salt and freshly ground black peppe; r
Trim the fiddleheads and wash by rinsing in a sink of cold water up to 4
times. Drain. Cook in a pot of boiling salted water until tender, about 10
minutes. Drain and immediately plunge into a basin of ice-water to set the
color and stop the cooking. Drain, and set aside.
Heat the chicken stock with the saffron to boiling. Turn off the heat. In a
bowl, beat together the yolks and lemon juice. Whisk a ladleful of the hot
stock over the yolk mixture. Add another. Then whisk the egg mixture back
into the stock. Stir in the cream. Taste and adjust the seasonings. Add the
fiddleheads and gently reheat, without boiling. Serve.
Cook's Note: If it boils, it will curdle.

Squash Fritters With Basil And Oregano
4 cups grated squash
1 cup finely chopped onion
salt
1 cup chopped flat-leaf parsley
1 cup grated hard cheese
1/2 1 cup toasted whole-wheat breadcrumbs
1 pc large egg
1/2 cup chopped basil leaves
1 tablespoon greek dried oregano
salt and freshly ground black peppe; r
olive oil and safflower oil, for fr; ying
1 cup yogurt (optional)
Toss the squash and onion with 1 1/2 teaspoons salt and let them drain in a
colander for at least 1 hour. Squeeze handfuls of the mixture to extract
as much water as possible.
In a large bowl, combine the squash, parsley, cheese, 1/2 cup breadcrumbs,
egg, basil, oregano, and pepper to taste.
In a large, deep skillet, heat 1 1/2 inches of a combination of olive and
safflower oil over medium-high heat to 350°F.
Make a test fritter: Stir the squash mixture and, using a spoon, scoop a
heaping tablespoon (about the size of a golf ball). Fry in the hot oil,
turning once, until browned, about 3 minutes. If too wet, adjust the
texture with more breadcrumbs, as needed. Also correct the seasonings,
adding more salt and pepper as necessary. Fry the rest of the fritters, in
batches, and transfer to paper towels to drain.
Serve them hot or warm, accompanied with thick yogurt, if you like, or
tzatziki. Also good at room temperature.
Yield: 6 to 8 servings

Brown nuts in butter. Mix together the lamb, parsley, onion, salt and
pepper to taste. Shape into 4 rounds with hands; flatten and top each round
with 1 tbs pine nuts. Cover pine nuts by rolling up meat Place in a
shallow baking dish and pour tomato sauce over meat rolls. Bake in a
350-degree oven for 30 minutes.
Yield: 4 servings

Green Chile, Chicken, And Corn Soup
1 pc medium onions
2 pcs whole cloves
5 cups beef broth
3 cups chicken broth
3 pcs chicken breast halves, skinned
2 pcs large baking potatoes, peeled and d; iced
2 pcs anaheim chilies
2 3/4 cups fresh cut corn, about 4 ears
1 pc avocados, sliced
2 medium tomatoes, chopped
salt and pepper
garnishes
sour cream, fresh cilantro sprigs
Total Time: 1 1/4 hr'This soup has some of my favorite things in it! I
really enjoy it in the fall, just as the weather is turning cold. I can
usually still find fresh corn at that time, and it's so great to have a
warm soup on a crisp, chilly night! This is from 'Southwest Cooks!', a
collection of Native American cuisine.'
Peel the onion and stud with the cloves. Combine the onion, broths, chicken
and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and
simmer 20 minutes or until the potato is tender.
Remove the onion. Remove the chicken, reserving the broth in the pan. Let
the chicken cool, bone it, and chop the meat. Return the chicken to the
pan; set aside.
Cut chiles in half lengthwis; remove seeds and membranes. Place chiles,
skin side up, on an ungreased baking sheet; flatten with the palm of your
hand. Broil 3 inches from the heat (with electric oven door partially
opened) 6 minutes or until charred. Place chiles in ice water; peel and
discard skins. Coarsely chop the chiles, and add to the reserved broth
mixture.
Yield: 13 cups
Preparation Time: 25 mi

Pot Of Anasazi Beans
1 lb anasazi beans
1 cup onions, chopped
4 cloves, garlic minced
2 pcs jalapenos, chopped
1 tablespoon olive oil
1 teaspoon cumin ( more if you like)
salt and pepper
epazote optional
Total Time: 2 1/4 hrs'A piece of ham, a ham hock, or bacon can be added to
the beans, but they are delicious without meat. If the beans need
thickening, mash a cupful and put them back in the saucepan. To make
frijoles refritos (refried beans), mash all of the beans by hand or in a
processor and fry them in vegetable oil in small batches. Read more at
Suite101: Anasazi Beans: Gift from the Cliff Dwellers Wash and soak a pound
of beans according to the directions on the package. Drain them and put
them in a pot.
Cover them with water and cook them until they are tender, adding more
water if necessary.
While the beans are cooking, saute chopped onions, minced garlic cloves,
and jalapenos in olive oil. Add the vegetable mixture to the beans while
they are cooking. Season with cumin, salt, and pepper.
Notes: Mama's Kitchen (Hopi)
Yield: servings: 6 ser
Preparation Time: 15 mi

Wild Rice Bowl With Cranberries And Slivered Onions
2 cups wild rice ( or a wild rice blend )
1/2 cup pine nuts, toasted in a dry pan
1 cup red onions, slivered
1/2 cup dried cranberries
salt, to taste
Total Time: 1 1/4 hr'You can either choose to use wild rice or a wild rice
blend of other grains and rice varieties.Cook the wild rice according to
package directions. If using my posted recipe, click on the link to the
directions then proceed as follows:.
Remove wild rice from the heat and drain off the water if necessary.
Stir in the pine nuts, red onions, and dried cranberries. Garnish with more
red onions.
Add salt to taste.
Yield: servings: 6 ser
Preparation Time: 15 mi
The Redneck Redskins Crock Pot Venison Roast
1 pc medium venison roast
1 cans cream of mushroom soup (14 ounce)
16 ounces onion soup mix
1 pc large onions ( sliced)
1/4 cup soy sauce
1/2 cup worcestershire sauce
garlic salt
seasoning salt
Total Time: 1/2 day'I tease my dad, who is Navajo, calling him the redneck
redskin.. This is his vension roast recipe.. Yum!'
Cut venison into serving size piece while meat is raw. Place cleaned and
washed meat in crockpot, sprinkle very generously with Worcestershire
sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion
soup mix. Stir together and place onion rings on top. Cover and cook on low
for 6 to 8 hours.
The beauty of this recipe is that it only takes a few minutes to prepare
early in the morning and can cook all day while you are away to be ready to
eat which you get home. Though no water is added, there will be lots of
gravy that can be served over rice or potatoes.
Yield: serves: 8-10
Preparation Time: 5 min

Campfire Roasted Squirrel
4 6 pcs fresh squirrels
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1/4 teaspoon seasoning salt (optional)
1/4 teaspoon creole seasoning (optional)
Total Time: 1 3/4 hrs'fresh squirrel roasted over a open campfire..great
for helping cutting the cost of food during hunting or camping trips..
great way to sit around the fire talkin bout the good things in life.. we
have been doin this since i was a kid.tastes great and helps warm you up on
those cold days out in the field..'
If fresh squirrel is used skin and leave whole splitting the breast bone
length wise to open up the rib cage.
Brush the oil over the squirrel then sprinkle the seasionings liberally all
over.
Pull the hot coals to one side away from the main part of the fire.
Either stake the squirrel on a cleaned tree limb over the coals or use a
metal grate over the coals.
Rotate periodiaclly and don't over cook as the meat is real lean and will
dryout fast.
Notes: Okla Native
Yield: servings: 4-6 s
Preparation Time: 1 hr
Pumpkin Pancakes
1 cup all purpose flour
2 teaspoon baking powder
2 tablespoon sugar brown
1/4 teaspoon nutmeg
1/4 teaspoon ginger, ground
1 tablespoon apple butter
2 pcs large egg white
1 cup milk skim
1/2 cup pumpkin puree
Cook them slowly. They get a little darker than plain pancakes because of
the pumpkin.
Sift dry ingredients into large bowl. Stir in milk,
pumpkin, and apple butter. In seperate bowl, beat egg
whites into stiff peaks. Gently fold beaten whites into
batter. Spoon 1/3 cup batter for each pancake. Brown and
flip, etc.
Yield: servings: 4 ser
Preparation Time: 0:20
Wild Rice Stuffed Onions.
6 pcs large vidalia onionsor
8 pcs med yellow onions.
1 cup mushrooms, chopped
3 cloves garlic, minced
1 pc apple, peeled, cored, chopped (abou; t 1 cup)
2 tbs fresh parsley, minced
2 tbs fresh marjoram, minced (used 1 tea.; dried)
1 tsp lemon juice
1/4 tsp paprika
salt & pepper to taste
1 cup wild rice, cooked
vegetable stock
1. Preheat oven to 400F
2. Cut 1/4 unch off both ends of the onion and peel off dry layers.
Bake onions, root end down in baking dish for 30 minutes, or until
golden brown. Let cool and hollow out each onion from top, leaving
1/2 inch shell (outer most 2-4 layers).
3. Chop 1 cup of reserved onion and saute with mushrooms in a medium
hot pan for 3 minutes. Add garlic and apple and saute 3 minutes.
Add parsley, marjoram, lemon juice, paprika, salt and pepper; combine
the sauteed mixture with the cooked rice.
4. Fill each onion shell with rice mixture. Pour enough stock to cover
bottom of onions (about 1/2 inch). Bake for 20 minutes, basting the
stuffed onions with stock occasionally.
Makes 6-8 servings depending on which onions you use.
My suggestion on this is that the onions took A LOT longer to cook than
30 minutes. If you want to fix this for a dinner, I recommend that you
bake the onions the night before, and then finish up the next evening
with the filling. The onions will also be cool then, instead of working
with hot onions that just came out of the oven.

Griddle Irish Soda Bread
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 cups buttermilk, or as needed
Preheat an electric griddle or fry pan to medium-high, about 350 degrees F
(175 degrees C). Stir the flour, salt, baking powder, and baking soda
together in a large bowl until well combined.
Stir in the buttermilk, 1/2 cup at a time, until the mixture forms a very
sticky ball of dough. Turn the dough out onto a well-floured surface, and
knead gently 8 to 10 times. Pat the dough into a circle about 1 1/2 inch
thick, and cut the circle into quarters.
Place the wedges onto the preheated griddle and cook until the bottom is
golden brown, about 15 minutes; turn over and cook the other
side until golden, another 10 to 15 minutes. A toothpick inserted into the
center of a wedge should come out clean. Stand the wedges on a wire rack to
cool, then cut each wedge in half and slice horizontally for serving.
Deep Fried Corn Bread Balls

Quinoa And Fresh Dungeness Crab Salad
for the quinoa:
1 cup quinoa
1/2 cup each carrot, celery, onion and leek; , diced small
9 cloves garlic, minced
1 gallon cold water
1 tablespoon kosher salt
for the vinaigrette:
1/4 cup citrus juice
1/2 cup olive oil
2 tablespoons honey
kosher salt, to taste
freshly ground black pepper
for the basil oil:
1 cup olive oil
1/2 cup packed sweet basil leaves
1/2 pound dungeness crab, picked clean of she; lls and cartilage
1 1/2 cups mixed herb salad, or any kind of sa; lad greens
chopped dry roasted unsalted peanut; s
2 cups fresh citrus segments (can be any c; itrus desired)
For the quinoa: Place all ingredients in a nonreactive pot, and bring to a
boil over high heat uncovered. Turn to a simmer, and cook for 15 minutes or
until quinoa is done. Strain through a very fine mesh strainer, and let
all excess water drain. Place on a cookie sheet and refrigerate until cool.
Place in airtight container and refrigerate. May be done 2 days in
advance.
For the vinaigrette: Place all ingredients in jar and shake vigorously.
For the basil oil: Bring small pot of water to boil, and salt blanch leaves
in boiling water for 10 to 15 seconds. Shock in ice water to stop the
cooking process. As soon as basil is cool, remove from water and ring out
as much water as possible. Press out as much water from leaves as you can
with paper towels. When dry, rough chop and place in blender with oil.
Pur?e on high for 5 minutes. Place in glass jar and cover, leave at room
temperature for 24 hours. Strain through coffee filter, and refrigerate for
up to 5 days. Pull out the basil oil from the refrigerator the day you
plan to use it, and let it warm to room temperature.
For assembling the appetizer: Place quinoa and half the citrus segments in
a bowl and toss. Season as needed. Place on large platter, and toss fresh
Dungeness in a bowl with the citrus vinaigrette, reserving some of the
dressing for the salad. Top quinoa with the crab. Garnish with remaining
citrus segments. Toss salad with remaining vinaigrette and garnish on top
of the crab. Drizzle basil oil around the base of the salad, and garnish
with peanuts.
Wild Rice Stuffing For Turkey
2 cups hot water
4 cubes chicken bouillon, crumbled
1 package wild rice, uncooked (6 ounce)
1/2 cup butter
1 cup chopped celery
1/2 cup chopped green bell pepper
1 package seasoned croutons (5.5 ounce)
2 teaspoons poultry seasoning
1. Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan,
combine
wild rice with bouillon water, then fill with just enough cold water to
cover.
Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring
occasionally.
2. Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a
medium
skillet over medium heat. Stir in celery and green pepper; cook until
tender.
Mix in remaining bouillon water. Pour skillet contents into a large
bowl. Stir
together cooked rice, croutons, and poultry seasoning.
3. Stuff turkey loosely, and cook turkey as directed. Or put stuffing
into a
well greased baking dish, cover, and bake 30 minutes in a preheated
oven at 325
degrees F (165 degree C).

Pumpkin Frybread Pudding
whisk:
1 1/2 cup milk
3/4 cup pumpkin
1/2 cup sugar
2 pcs eggs
1/2 tsp salt (i leave it out)
1 tsp cinnamon
1/2 tsp ginger
2 tsp bourbon or whiskey (optional)
5 cups frybread cubes
Place:
5 cups of fry bread, cubed in a 9 x 13 buttered pan. Let sit covered
overnight in refrigerator. .
Before placing pan in oven to bake melt: 3/4 stick butter and pour over
bread mix. Using the tip of a knife allow some of the butter to seep into
the bread mix.
Bake uncovered in a 350 oven 25/30 minutes
This is a nice treat as a holiday breakfast item or dessert.
If serving as a breakfast item I like to serve it at room temperature with
a drizzle of warmed maple syrup (don't overpower the cinnamon/pumpkin
flavors) and a dollop of whipped cream.
*If serving this as a dessert item the bourbon or whiskey may be
incorporated into the warmed maple syrup when serving adults.

Venison In Collops
venison
claret
vinigar
sugar
cinnamon
venison was roasting a
grisset was set under it to receive the Gravy. When the Collops are
near roasted enough, Claret was added to the drippings. , Vinegar, Sugar,
beaten Cinnamon in the red ware skillet over the Chafing-dish of coals.
The sauce is bubbling and a Ladleful of drawn butter will be added.

Pumpkin Cornbread
2 cups cornmeal
2 cups white flour
1 cup sugar
2 tbs. baking powder
1/2 tsp baking soda
1 cup vegetable oil
4 pcs eggs
2 1/4 cups pumpkin puree
1 cup milk
1. Preheat oven to 350 degrees.
2. Combine all the dry ingredients in a large bowl.
3. On the first speed of a hand or standing mixer, beat together the eggs,
oil,
pumpkin puree, and milk.
4. Fold the wet ingredients into the dry in three batches with a rubber
spatula.
The batter will be smooth, and is more fluffy than liquidy.
5. Pour the batter into a 9 by 13 baking pan (or two loaf pans), and place
in
the middle rack of the oven.
6. Bake for 25 minutes, or until a cake tester or toothpick stuck in the
middle
of the cornbread comes out dry.
7. Let the cornbread cool for ten minutes, and then cut into pieces and
serve.

Yucca With Cuban Mojo

4 pounds frozen yucca
4 pcs medium yellow onions, thinly sliced
24 cloves garlic, thinly sliced
salt and freshly ground black peppe; r
1/2 cup lime juice (about 6 limes)
1/2 cup vegetable oil
1/4 cup chopped fresh oregano leaves
Bring a large pot of salted water to a boil. Add the yucca and boil
until tender, about 30 minutes. Drain and place the yucca on a
serving platter.
Heat the oil in a small skillet over high heat, add the onions and
garlic and let cook about 1 minute, making sure the garlic and the
onions don't start to brown; season with salt and pepper. Pour the
onions and garlic directly over the yucca. Pour the lime juice on top
and sprinkle with oregano.

Algonquin Wild Nut Soup (Paganens)
24 oz hazelnuts, crushed
6 ea shallots, with tops
3 tbl parsley, chopped
6 cup stock, vegetable, beef, venison or; chicken
1 tsp salt
1/4 tsp black pepper
Place all ingredients in a large soup pot & simmer
slowly over a medium heat for 1 1/2 hours, stirring
The Osage people used hominy, a course type of corn, in many of their
recipes, here are some that I like personally, it will look great if you
use recipes from different tribes!

Pumpkin Cornbread
2 cups cornmeal
2 cups white flour
1 cup sugar
2 tbs. baking powder
1/2 tsp baking soda
1 cup vegetable oil
4 pcs eggs
2 1/4 cups pumpkin puree
1 cup milk
1. Preheat oven to 350 degrees.
2. Combine all the dry ingredients in a large bowl.
3. On the first speed of a hand or standing mixer, beat together the eggs,
oil,
pumpkin puree, and milk.
4. Fold the wet ingredients into the dry in three batches with a rubber
spatula.
The batter will be smooth, and is more fluffy than liquidy.
5. Pour the batter into a 9 by 13 baking pan (or two loaf pans), and place
in
the middle rack of the oven.
6. Bake for 25 minutes, or until a cake tester or toothpick stuck in the
middle
of the cornbread comes out dry.
7. Let the cornbread cool for ten minutes, and then cut into pieces and
serve

2 pcs egg whites
1/2 teaspoon vanilla extract
1 pc orange zest of
1/2 cup vegetable oil
3/4 cup sugar
1 1/2 teaspoons sugar for topping the tea cake
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup flour
1 cup shredded squash
3/4 cup toasted pecans
Total time: 1 hour, 45 minutes
1. Heat the oven to 325 degrees. In a large bowl, combine the egg whites,
vanilla extract, orange zest and vegetable oil, and whisk just to combine.
2. Whisk in 3/4 cup sugar and the salt just to combine.
3. In a medium bowl, whisk together the cinnamon, baking soda, baking
powder and flour. Gently whisk the dry ingredients into the egg white
mixture just until combined. Fold in the squash and pecans.
4. Grease an 8-1/2-inch by 4-1/2-inch by 2-1/2-inch metal loaf pan. Line
the pan with parchment paper and grease the paper. Pour the batter into the
pan.
5. Lightly sprinkle the top of the batter with the remaining 1-1/2
teaspoons sugar.
6. Bake until the cake is set (it will spring back when gently touched on
top, and a knife inserted will come out clean), about 1 to 11/2 hours; ours
typically set after 1 hour and 15 minutes, though this can vary by pan and
heat of the oven.
Yield: servings: 8 to

Burning Tree Rice Pudding
rice pudding base
1/2 cup wild rice
2 cups water
salt
1 pc(3-inch) mexican (canela) cinnamon stick,
1 quart half and half, more if needed
1/2 to 1 cup heavy cream
1/2 cup muscobado sugar
1/3 cup condensed milk
1 teaspoon vanilla extract
caramel
1 cup sugar
1/2 cup water
1 pc orange peel
1 cup heavy cream
2 tablespoons unsalted butter
salt
pecan brittle
butter, for greasing the sheet pan
1/4 cup whole pecans
3 tablespoons olive oil
fleur de sel
1 cup sugar
1/4 cup water
1/2 teaspoon baking soda*
1. Rinse the rice several times until the water runs clear. This is
very important, so that rice will be evenly overcooked and there will
be no al dente grains.
2. In a heavy saucepan, bring the 2 cups water, a pinch of salt and the
cinnamon stick to a simmer over high heat. Add the rice and simmer
until it has absorbed the water, about 10 minutes.
3. Stir in the half and half and bring the mixture to a boil over high
heat. Reduce the heat to a very gentle simmer and cook for 30 minutes,
stirring occasionally (be sure to stir the bottom of the pan to
prevent the rice from sticking; if it burns, you will need to start
over). Depending on how quickly the rice absorbs the liquid, you may
need to add a little more water or half and half as needed.
4. Stir in the cream, brown sugar, condensed milk and vanilla extract.
Continue to simmer gently, stirring frequently, until the rice is very
thick and creamy (it should have no 'bite' whatsoever), about 20 to 30
minutes. Remove from heat.
5. While the mixture is still very hot, adjust the consistency as
needed with additional cream (it should be rather thin, as it will
thicken dramatically as it cools; it will be easier to finish the rice
for service if it is not too thick). Taste the rice and adjust the
flavor with more salt and/or sugar as desired.
6. Move the rice to a medium bowl and cover with plastic wrap pressed
flat against the surface (this will prevent a skin from forming).
Refrigerate the rice until chilled.
1. In a medium saucepan, combine the sugar and water. Bring the mixture
to a boil, then reduce the heat and simmer until the mixture
caramelizes to a light golden brown. (Do not stir the sugar once it
begins to bubble, and brush the sides of the pan with water to keep
the sugar from crystallizing — if it crystallizes, you will need to
start over.)
2. While the sugar is cooking, combine the orange peel and cream in a
small saucepan over high heat. Scald the cream, then remove from heat.

3. When the sugar has caramelized, add the butter and stir slowly with
a wooden spoon, being careful not to seize the caramel. Slowly add in
the hot cream, being careful of the hot steam.
4. Season the caramel with a pinch of salt, and reserve in a warm place.
This makes a scant 1 cup caramel.
* (optional, this will make for a lighter and more airy brittle)
1. Heat the oven to 350 degrees. Butter a rimmed sheet pan and set it
aside.
2. Toss the almonds with the olive oil and a sprinkling of fleur de sel.
Place the almonds on a baking sheet (not the buttered pan) and toast
until golden and aromatic, about 4 to 6 minutes. Set aside in a warm
place.
3. While the almonds are toasting, in a small heavy-bottom saucepan
over medium-high heat, combine the sugar and water and cook until the
mixture begins to boil. (Use a small brush dipped in cold water to
brush down sugar crystals that cling to sides of pan.)
4. Boil the sugar without stirring until a candy thermometer inserted
reads 310 degrees (hard-crack stage); the sugar should be golden.
Remove from heat and stir in the warm toasted almonds and baking soda,
if using.
5. Immediately pour the mixture onto the buttered sheet pan, spreading
it into an even layer with a metal spatula. Sprinkle over a pinch of
fleur de sel, then set the mixture aside until hardened, about 30
minutes.
6. Break the brittle, crushing it to desired consistency.
Final assembly
Chilled rice pudding base
2 cups heavy cream, whipped, more or less as desired
Warm caramel
Crushed almond brittle
1. Spoon the chilled rice pudding base into a large bowl and fold in
whipped cream until the mixture has achieved a sufficiently fluffy and
light consistency (this makes a generous 6 cups pudding).
2. Spoon the pudding into bowls and garnish with the warm caramel and
crushed almond brittle. Serve immediately.
Yield: servings: 10 to

Smoky Chile Cornbread
4 strips thick-cut bacon chopped
2 cups stone-ground white or yellow cornme; al
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
4 pcs large eggs
2 cups milk
1 pc canned chipotle chile drained, ste; mmed,seeded minced
2 tablespoons finely-chopped chives
Heat the oven to 375 degrees.
Put the bacon into a cold 10-inch cast-iron pan and cook over medium
heat until the fat is rendered and the bacon bits are crisp. Do not
let burn. Remove the bacon to a paper towel lined plate. Keep the
bacon fat in the pan and set aside.
In a large bowl, whisk together the cornmeal, flour, sugar, baking
powder, baking soda, and salt.
In a separate bowl beat the eggs with a whisk until foamy; whisk in
the milk. Add the wet ingredients to the dry ingredients and stir
just until combined. Fold in the bacon bits, chipotle, and chives.
Pour the batter into the cast-iron pan. Bake until a toothpick
inserted in the center comes out clean, about 20 to 25 minutes.
Yield: 6 to 8 servings

Seneca Ghost Bread - Native American
2 cups flour
1/8 tsp. salt
2 tsp. baking powder
1/2 cup dry skim milk
1 1/2 cups warm water
To fry:; 1/2 cup canola oil
In a bowl combine all ingredients except canola oil. Mix until batter is
smooth. In a cast-iron or non-stick skillet heat enough oil at medium heat
to cover the bottom of the pan. Scoop a large spoon full from the bread
batter and place it in the oil. Let cook about 30 seconds or until bottom
is firm enough to slip spatula under and flip over. Carefully turn the
dough over and press with spatula to flatten. You may have to press it down
several times. When it gets light brown around the edges turn it over and
cook till edges are browned. Serve immediately or place on a plate in the
oven (Warm setting). Add more oil, if needed, and repeat with remaining
batter. Serve warm with honey, preserves and nut butter (peanut, hazelnut
or almond).
Makes 6 to 8 cakes
"
Yield:"7 cakes"

Slow Cooker Fresh Chile Grits
1 tablespoon Canola oil
1 medium onion; diced
2 garlic cloves; minced
4 1/2 cups roasted vegetable stock
1 1/2 cups stone-ground grits
4 jalapenos; sliced
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup shredded reduced fat Cheddar cheese; sharp
Heat the canola oil in a small sillet. Add the onion and garlic and saute
until softened.
Add the onion, garlic, stock, grits, jalapenos, and spices to a 4-quart
slow cooker. Stir. Cook on low for 8 hours. Stir the cheese into the grits
before serving.
Serves 10
Per serving: Cals 120 (19 % fat); Fat 2.5g; Carbs 21g; Fiber <1g; Sodium
180mg; Protein 3g.
AuthorNote: grits are most often served at breakfast, but they make a great
side dish as well.
The Nitty Gritty: grits are coarsely ground pieces of corn simmered with
water or broth until they are thick and creamy. Yellow grits are made from
the whole kernel, while white grits are made from hulled kernels. Either
variety can be used in this recipe.

Pine Nut & Pumpkin Seed Bars
3 tablespoons pine nuts
2 tablespoons raw unsalted pumpkin seeds
12 tablespoons unsalted butter
1/2 cup packed light brown sugar
3 tablespoons honey
2/3 cup dried fruit *
2 cups old-fashioned rolled oats (not quic; k-cooking or instant)
pinch salt
6 1/2 ounces milk chocolate, broken into pieces
*sour cherries or cranberries, or chopped dried apricots,
pears, peaches or prunes, or a mixture (see headnote)
Preheat the oven to 350 degrees. Spray the bottom of an 8-inch square
baking
pan with nonstick cooking oil spray, or line with parchment paper.
Spread the pine nuts and pumpkin seeds on a baking sheet and toast in
the
preheated oven for 5 minutes or until lightly golden. Cool completely,
then
coarsely chop.
Combine the butter, brown sugar and honey in a small saucepan over
medium-low
heat until melted, stirring occasionally to blend. Let cool slightly.
Combine the dried fruit and oats in a large mixing bowl. Add the salt
and the
toasted pine nuts and seeds. Pour in the warm butter mixture and mix
well.
Transfer the batter to the baking pan, pressing down firmly with the
back of a
spoon to make an even layer. Place on a baking sheet and bake for 30
minutes or
until lightly golden.
Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan
containing a few inches of barely bubbling water (medium heat). Pour it
over
the top of baked slab (still uncut and warm).
When the chocolate has set (not firmly), cut the slab into 24 bars,
wiping the
knife clean between cuts.

Huckleberry Swirl Cheesecake Squares
2 T. sugar
2 t. cornstarch
1 cup fresh or frozen huckleberries
1/4 cup orange juice
2 cups flour
1/2 cup powdered sugar
1 cup butter
1 pkg. cream cheese, softened, 8 oz
1/2 cup sugar
1 T. flour
2 pcs eggs, lightly beaten
1 t. vanilla
powdered sugar, optional
Preheat oven to 350. Line a 13 x 9 inch baking pan with foil, extending
foil over edges of pan; set aside. In small pan, mix the 2 T. sugar
and the cornstarch. Stir in huckleberries and orange juice. Cook and
stir over medium heat until thickened and bubbly. Remove from heat.
Set aside. For crust, in large bowl, stir together the 2 cups flour
land the powdered sugar. Cut in butter until fine crumbs form and
mixture starts to cling together. Mixture wills till be crumbly. Pat
mixture firmly into the prepared pan. Bake for 20 minutes. Meanwhile,
in medium mixing bowl, beat cream cheese, the 1/2 cup sugar, and the 1
T. flour with mixer on medium speed until smooth. Beat in eggs and
vanilla until mixed. Pour over hot baked crust, spreading evenly.
Spoon huckleberry mixture in small mounds over cream cheese layer. Use a
thin metal spatula or table knife to marble the mixtures together.
Bake for 20 minutes more or until center is set. Cover and chill for
at least 1 hour. Using edges of foil, lift uncut bars out of pan. Cut
into squares. Store in airtight container in refrigerator for up to 2
days. If desired, sift powdered sugar just before serving. Makes 36
squares. To soften cream cheese quickly, unwrap the cheese and place
it on a plate. Microwave on full power for up to 30 seconds or until
soft.

Pecan And Sweet Potato Bread
11/2 cups all-purpose flour, plus more for du; sting the pan
1 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 cup sweet potato flesh scooped from 2 m; edium roasted sweet potat
2/3 cup granulated sugar
1/3 cup packed light brown sugar
8 tablespoons unsalted butter 1 stick, melted, pl; us more for coating the p
2 pcs large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup whole pecans, toasted and coarsely; chopped
Total: 1 hr 10 mins
1. Heat the oven to 350°F and arrange a rack in the middle. Coat a
9-by-5-by-3-inch loaf pan with
butter and flour; tap out the excess.
2. Combine the measured flour, salt, baking soda, baking powder, cinnamon,
and nutmeg in a medium bowl
and whisk to aerate and break up any lumps; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, mix the
sweet potato flesh,
granulated sugar, and brown sugar on medium speed until well combined,
about 1 minute. Add the
melted butter and mix on low speed until smooth. Add the eggs one at a
time, mixing until fully
incorporated, then mix in the vanilla.
4. Stop the mixer and scrape down the sides of the bowl with a rubber
spatula. On low speed add half
of the reserved flour mixture, then 1/4 cup of the milk. Repeat with the
remaining flour mixture
and milk, mixing until just combined, about 1 minute. Remove the bowl from
the mixer and fold in
the nuts.
5. Pour the batter into the prepared pan and bake until a cake tester
inserted in the center comes out
clean, about 55 to 60 minutes. Let cool in the pan for 15 minutes, then
turn out on a wire rack to
cool completely. The bread will last covered for up to 5 days.
Yield: 8 to 10 serving
Preparation Time: 15 mi

2 cups flour
1/8 tsp. salt
2 tsp. baking powder
1/2 cup dry skim milk
1 1/2 cups warm water
to fry: -- 1/2 cup canola oil
In a bowl combine all ingredients except canola oil. Mix until batter is
smooth. In a cast-iron or non-stick skillet heat enough oil at medium heat
to cover the bottom of the pan. Scoop a large spoon full from the bread
batter and place it in the oil. Let cook about 30 seconds or until bottom
is firm enough to slip spatula under and flip over. Carefully turn the
dough over and press with spatula to flatten. You may have to press it down
several times. When it gets light brown around the edges turn it over and
cook till edges are browned. Serve immediately or place on a plate in the
oven (Warm setting). Add more oil, if needed, and repeat with remaining
batter. Serve warm with honey, preserves and nut butter (peanut, hazelnut
or almond).
Notes: Native American
Yield: 6 to 8 cakes

Rolled Wild Duck Breasts On Red Beans And Rice.
2-4 pcs wild duck breasts flatten ea with; smooth side of meat mall
sliced ham
monterey jack cheese, sliced
flour
salt and pepper
olive oil
red beans and rice recipe
6-8 cups cooked white rice
1 pc bell pepper seeded and chopped
1 can mexican-style tomatoes and jalapeno; s 14-oz.
1 pcs small onion, chopped
1 teaspoon coarse ground black pepper
1 tablespoon of your favorite hot sauce
1 can of red beans 15-oz.
Blend all of the rice and bean ingredients together in a large frying pan.
Saute until the dish is heated and then keep it warm until the duck rolls
are prepared.
What you do:
Take each flattened duck breast and place a slice of ham and Monterey Jack
cheese on each. Roll them up and secure with toothpicks.
Next, dredge each roll-up in flour.
Fry each duck breast in olive oil until it is lightly browned. Do not
overcook, they should be medium done.
Serve on a bed of red beans and rice. You will want a cold beverage with
this dish.

Campfire Roasted Squirrel

4 6 pcs fresh squirrels
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1/4 teaspoon seasoning salt (optional)
1/4 teaspoon creole seasoning (optional)
'fresh squirrel roasted over a open campfire..great for helping cutting the
cost of food during hunting or camping trips.. great way to sit around the
fire talkin bout the good things in life.. we have been doin this since i
was a kid.tastes great and helps warm you up on those cold days out in the
field..'
Ingredients
If fresh squirrel is used skin and leave whole splitting the breast bone
length wise to open up the rib cage.
Brush the oil over the squirrel then sprinkle the seasionings liberally all
over.
Pull the hot coals to one side away from the main part of the fire.
Either stake the squirrel on a cleaned tree limb over the coals or use a
metal grate over the coals.
Rotate periodiaclly and don't over cook as the meat is real lean and will
dryout fast.
Notes: Okla Native on September 03, 2010
Yield: servings: 4-6 s
Preparation Time: 1 hr

The Redneck Redskins Crock Pot Venison Roast

1 pc medium venison roast
1 cans cream of mushroom soup (14 ounce)
16 ounces onion soup mix
1 pc large onions ( sliced)
1/4 cup soy sauce
1/2 cup worcestershire sauce
garlic salt
seasoning salt
'I tease my dad, who is Navajo, calling him the redneck redskin.. This is
his vension roast recipe.. Yum!'
Cut venison into serving size piece while meat is raw. Place cleaned and
washed meat in crockpot, sprinkle very generously with Worcestershire
sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion
soup mix. Stir together and place onion rings on top. Cover and cook on low
for 6 to 8 hours.
The beauty of this recipe is that it only takes a few minutes to prepare
early in the morning and can cook all day while you are away to be ready to
eat which you get home. Though no water is added, there will be lots of
gravy that can be served over rice or potatoes.
Yield: 8-10, yield: 1
Preparation Time: 5 min

How To Make A Simple Pot Of Anasazi Beans
1 lb anasazi beans
1 cup onions, chopped
4 garlic cloves, minced
2 pcs jalapenos, chopped
1 tablespoon olive oil
1 teaspoon cumin ( more if you like)
salt and pepper
optional
epazote
Wash and soak a pound of beans according to the directions on the package.
Drain them and put them in a pot.
Cover them with water and cook them until they are tender, adding more
water if necessary.
While the beans are cooking, saute chopped onions, minced garlic cloves,
and jalapenos in olive oil. Add the vegetable mixture to the beans while
they are cooking. Season with cumin, salt, and pepper.
Notes: Mama's Kitchen (Hope)Anasazi Beans: Gift from the Cliff
Yield: servings: 6 ser
Preparation Time: 15 mi

Reservation Meatloaf
2 tbs. plus 1 tsp. oil
1 pc medium yellow onion, chopped
1 cup small-diced red bell pepper
2 large cloves garlic, finely chopped
21/2 dried frybread, cut into 2-inch pieces
1 cup whole milk
1 lb. ground pork
1 lb. ground bison
2 pcs large eggs
4 tbs. chopped fresh cilantro
1 tbs. finely chopped jalapeño pepper (see; ded if you like)
1 tbs. mild chile powder, such as ancho
2 tsp. ground cumin
1 tbs. worcestershire sauce
kosher salt
freshly ground black pepper
2 tbs. ketchup mixed with
1 tbs. pureed canned chipotle in adobo
Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat.
Cook the onion, bell peppers, and garlic, stirring frequently, until
softened and just beginning to brown, 6 to 8 minutes. Transfer to a large
bowl and let cool until warm.
In a shallow dish that holds it in a single layer, soak the bread in the
milk, flipping once, until soggy but not falling apart, 5 to 10 minutes,
depending on the coarseness and freshness of the bread. Lightly squeeze a
handful of bread at a time to remove some of the milk (it should be wet but
not drenched). Finely chop and add to the bowl with the onion mixture.
Position a rack in the center of the oven and heat the oven to 375°F.
Add the bison, pork and eggs to the onion mixture. Scatter the cilantro,
jalapeño, chile powder, lime zest, and cumin over the meat, and then
sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use
your hands to gently mix all the ingredients until just combined; try not
to compact the mixture as you do this.
Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat.
Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is
hot, cook the patty on both sides until cooked through, about 5 minutes
total. Transfer to a plate and let cool slightly. Taste and adjust the
salt, pepper, and other seasonings as needed. Repeat until you're satisfied
with the flavor.
Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture
to the baking pan and form into a 10x4-inch rectangular block (it becomes
loaf-shaped as it cooks). Spread the chipotle ketchup over the top and
lightly down the sides of the meatloaf to glaze it.
Bake until an instant-read thermometer registers 160°F in the center of the
meatloaf, 40 to 55 minutes.
Let the meatloaf rest for 10 minutes. Transfer to a cutting board or
serving platter with a large spatula and cut into 3/4- to 1-inch-thick
slices.

Fry Bread With Seasonal Berries And Prickly Pear Syrup
4 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 cups warm water
vegetable oil for frying
1 cup prickly pear or other fruit syrup o; r honey
seasonal berries, confectioners' su; gar
Rest: 30 minutes
Cook: 3 minutes per batch
makes her own prickly pear syrup, but you can buy it
online.
1. Mix the flour, baking powder and salt in a large bowl. Gradually
stir in water until dough becomes soft and pliable without sticking to
the bowl. Knead the dough on a lightly floured surface, folding outer
edges of the dough toward the center, about 5 minutes. Return the
dough to the bowl; cover with a clean towel. Let rest at least 30
minutes.
2. Shape the dough into egg-size balls. Roll each out to a square with
a thickness of 1/4 inch on a lightly floured board. Cut each dough
piece into four small triangles.
3. Heat about 1 1/2 inches of oil in a skillet over medium heat until
the oil is hot but not smoking, about 350 degrees. Carefully place 1
piece of the dough in the oil. Cook, turning once, until the dough
turns golden brown on both sides and puffs, about 3 minutes. Remove;
drain on paper towels. Repeat frying with each piece of dough. Keep
warm between two clean kitchen towels in an oven set on low.
4. Drizzle some of the prickly pear syrup on each plate. Top with fry
bread, scatter with berries. Sprinkle with confectioners' sugar or
drizzle with more sauce.
Notes: Lois Ellen Frank
Yield: 8 servings
Preparation Time: 15 mi